Photo by Jenny's Table. 


Inspired by our newest Classic Chewy Caramel truffle bar with plant-based collagen, Jenny's Table crafted a thick and luscious caramel filled cookie for us all to swoon over. These cookies are soft, golden-flecked in colour with a dark caramel flavour...

This recipe is refined sugar free and makes 8 delicious cookies! 

• 115g softened, room temperature unsalted butter
• 200g rapadura sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 190g all purpose flour (or Bobs redmill gluten free flour)
• 50g almond flour
• pinch of salt
• 1/2 tsp baking powder
• 2 x Classic Chewy Caramel truffle bars for garnish

Caramel:

• 200g rapadura sugar
• 84g unsalted butter, room temperature, cubed
• 120ml pure cream, room temperature

Note: the temperatures here are noted because if you add cold butter or cream to melted sugar, you will have a very hard caramel. Best if they are room temperature. Remove from the fridge 1 hour prior to cooking.

To Make the Caramel:

1. Pour sugar into an even layer in a small pot. 

2. Heat over medium heat, stirring until melted. First it will clump then melt. About 10 minutes later, the sugar should have melted. Stop stirring here. You can wait a moment for it to turn a darker colour for a deeper flavour, but be careful here because the change can happen quick and you don't want it to burn. Remove from heat once melted and amber or dark amber in colour.

3. Add room temperature butter and whisk until melted and combined. 

4. Slowly pour in the heavy cream, whisking continuously until it's all combined. 

5. Cool for 15-20 minutes before using.

To Make the Cookies:

1. Combine room temperature butter and sugar in a stand mixer or electric hand mixer until fluffy and light.

2. Add egg and vanilla. Combine until light and fluffy, again.

3. Add baking powder, salt and flours. Combine until crumbly and the flour is incorporated. Bring together into a round using your hands, careful not to press down too much, we want to keep the aeration in the dough.

4. Divide into 8 equal balls. Take one ball and split in half. Roll each half into a disc and create an indentation with your thumb. Place a spoonful of caramel inside. Close the cookie with the other half. Repeat with the other 7 cookies.

5. Add to a baking paper lined plate and refrigerate for 1 hour.

6. Preheat oven to 175C 20 mins before removing from the fridge.

7. Bake cookies on the middle rack for 16 minutes. Remove from the oven, leave to cool for at least 20 minutes. The middle will set more as they cool.

8. Garnish with sliced Loco Love's!

This recipe can be somewhat versatile depending on your dietary requirements and preferences or availability of ingredients. Feel free to switch out flour for a gluten free option and the dairy in this recipe for coconut oil and coconut cream (expect different results to what is showed). This recipe is designed to be refined sugar free, however you can use brown sugar in the same amount for a soft, golden biscuit and delicate toffee flavour.

Based in Byron Bay, Jenny spends her days dreaming up food and sharing eclectic and colourful recipes whilst embodying characters from your favourite shows (think Gossip Girl, Friends, Nigella Lawson, etc). Designed for dinner parties, holidays and those special moments in between, Jenny's unique and flavourful recipes will leave you in awe and wonder, sure to bring you new inspiration in the kitchen.